26 years in the making but such simple ingredients ?, Recipe 26 years in the making but such simple ingredients ?

26 years in the making but such simple ingredients ?

Posted the 30/08/2008 19:54:24 By The mind's ramblings of a food flunky (Visit website)

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Well it’s an ice-breaker of sorts!

A well developed crop I think you’ll agree? … the hair! (I’ll talk about the courgettes later).

It’s rather difficult to start this post, especially with a mandatory introduction.

Hopefully once this initial post has been created, I can kick back and let the food do the talking? … as if!

Without trying to create a needless manifesto, I do feel a need to justify my blogging-clogging and hopefully substantiate my presence on these pages.

Well here we go …

In a nutshell it’s “food” and I’m reckoning that these rambling posts will be some sanctuary for myself, friends and family, who, I hope, enjoy the food I create, but would rather not have the reasoning, provenance and historical importance of the various ingredients rammed down their throats.

At least now they’ll have the option of engaging me in my culinary pursuits and I’ll be able to vent my enthusiasm in a documented medium with a wistful and romantic notion that somebody out there might actually be interested in the fact I made a pot of jam (to come).

Even if only for the sustanence of life, I think we all share an affiliation and passion for food. I know for me it?s been nurtured from very much home grown roots (no pun intended).

I was born into an environment where food was currency. My old dear, confidant and walking/talking reference library, runs a catering business in my hometown of Newcastle upon Tyne. She is undoubtedly my biggest culinary sensei and the cause for the purgatory that finds me consumed with the subject.

Having been brought-up on the delectable scraps of jobs well passed and through the sheer lack of my mother?s time and patience to produce the food requested on the whimsical wants of a Geordie teenager, I?ve actually had the opportunity to witness and taste mini food revolutions on a daily basis.

For approximately 24 years I was an innocent bystander to food. Although for most of them I’ve cooked with vigor and a passion, I think it?s only been recently that I?ve begun to understand, or at least want to understand food.

And so I find myself here ? 26 and teetering on the edge of a stock pot abyss not knowing which way to stir the spoon ?

This blog is intended to do nothing more than chart this journey and/or free fall.

And for anyone who gives a hoot, I’ll post the vital stats in a bit